Chicken and Mushroom Stew

• 1 pound chicken breast halves, boneless, skinless cut into one inch pieces
• 2 cups mushrooms reserved
• 2 cups chicken broth homemade or canned
• 1 cup potatoes roasted with capers
• 1/2 cup tomatoes, canned crushed
• 1 tablespoon flour, all-purpose
• 1 x green beans

1. Cook the chicken in 1 tablespoon oil in a 3-Quart saucepan until the meat loses its raw look.
2. Add the reserved mushrooms, the chicken broth, reserved potatoes, and the tomatoes and stir to combine ingredients.
3. Heat to a simmer and continue simmering until the chicken pieces are firm and opaque, about 5 minutes.
4. Mix the flour with the remaining 1 tablespoon of oil and whisk into the stew.
5. Simmer another minutes until the liquid in the pan thickens slightly.
6. Serve with fresh green beans and chunky bread.
7. Suzy's note: Freeze and label the rest of the can of crushed tomatoes and save for another use.

chicken, mushrooms reserved, chicken broth homemade, potatoes, tomatoes, flour, green beans

Taken from recipeland.com/recipe/v/chicken-mushroom-stew-4317 (may not work)